White Chicken Enchiladas

8 oz Greek yogurt
1 can cream of chicken soup
1 cup green onions, chopped, plus additional for garnish
2 cups cooked chicken
1/4 cup cilantro
4 whole wheat tortillas
1 cup shredded Mexican cheese

Preheat oven to 350, and lightly grease a baking dish with cooking spray.
Thoroughly combine the Greek yogurt, cream of chicken soup, and green onions in a small bowl.
Spread a large spoonful of the Greek yogurt mixture down the center of each tortilla. 
Top each one with chicken, cheese, and cilantro.
Reserve 1/4 cup cheese.
Roll up each tortilla, and place in the greased baking dish.
Spread any remaining Greek yogurt mixture over the tops of the tortillas.
Cover with foil and bake at for 25 minutes, or until bubbly.
Remove the foil and sprinkle with the reserved 1/4 cup cheese, then bake, uncovered, for another 5 minutes.
Garnish with green onions.